Inspired by my mother-in-law, who is of Lebanese decent, she would serve this with lamb kabobs and homemade labneh and pita bread. Most salads would not make good leftovers, but even though the lettuce gets soggy, the tanginess of the lemony dressing makes it delicious. I recommend serving it with pita bread, so you can sop up all that tangy goodness. —Shane N Rebecca Whitlatch
heads romaine lettuce, chopped
large tomatoes, chopped
stick celery, chopped
small cucumber, peeled, cut vertically, seeds removed and chopped
green onions, sliced, white parts only
dried mint, crumbled
crumbled Bulgarian feta
large lemons, juiced
salt and pepper to taste
In This Recipe
For the salad, place the romaine through the dried mint into a large bowl.
For the dressing, combine the lemon juice, sumac, salt and pepper and olive oil in a jar and shake vigorously to combine.